RASPBERRY ZINGER POKE CAKE

1. Mix Jello with boiling water. Stir well to combine. Spoon Jello over the cake, trying to fill holes with Jello mixture.
2. Remove the lid from raspberry jam and microwave about 1 minute until jam is soft and liquid. Spread jam over the top of the cake.
3. Refrigerate cake for at least 2 hours.
4. In a small bowl on medium-high speed, mix together softened butter, powdered sugar, salt and 1 tablespoon of milk until light and fluffy.
5. Add in marshmallow creme and vanilla extract. Mix on low speed until well-blended.
6. Spread frosting over the chilled cake. Sprinkle with shredded coconut.

Notes

If marshmallow creme is too sweet for you, try substituting Cool Whip or fresh whipped cream for the frosting.